Apple Sponge Tea Cake with Chai Crumble
Two ageing apples is all you need. Two ageing apples are worth more than to have a life that ends with being thrown into the trash. Apples are underrated - I think largely because they are some what available year round and globally - but are so much more than to be forgotten about in the bin. So zero waste, new tea cake and apples that will be shown their worth and value - this is more than just another cake.
And let’s be honest, who doesn’t love (and need) a little afternoon (and/or morning) treat even when a lot of your meals are merging into one these days. I mean, you could even have a little slice for breakie cause… it has apples and chai spice in it!!! I know, I just made your day (and week) because when else can you have a cake slice before lunch time?
The best part of this recipe is if you don't have an electric mixer at hand, simply throw all the cake ingredients in a blender or bowl, give it a few pulses or hand powdered whips and you’re good to go. If you do have an electric mixer, I do suggest to beat the butter and sugar as this does make a slightly fluffier and aerated end product sponge cake.
The chai crumble is simply mixed in a nice little bowl. If you do not have all the chai ingredients which is absolutely fine because in these days, who has cloves or cardamon on hand if you’re not into making homemade curries. Use a pre-made chai spice blend (a great one is David Rio) but add only half the sugar as most of these ready made chai blends have added sugar. If you have found a blend that has no added sugar, then on ya, Sonja!
But the chai crumble is absolutely essential. Chai and apple is like bread and butter (or is bread and extra virgin olive oil more your thang?). The crumble keeps the sponge cake moist and light as the heat from the oven is directly on the crumble forming a shield or protective layer which the heat resonates down too slowly (and at a more softer) cook the cake. When you take a bite, it’s not only the apple chai that is a duo made in heaven but the crumble and cake is also a perfect match. The textural composition - ie. the light fluffy sponge against the grainy bites - forms that all rounded mouthful.
Mouth watering now?
Here’s that mid-week bake for ya - tag me on Instagram (@cecilevadas) with your baking snaps (and maybe breakie treats). I always love to see your creations :)
Apple Sponge Cake with Chai Crumble
Ingredients
For the Sponge
3/4 cup butter, softened
1 1/2 cup caster sugar
2 eggs
1 tsp vanilla extract
1/2 cup greek yoghurt
1 3/4 cup flour
2 tsp baking powder
1 tsp salt
2 apples, peeled, cored and diced
For the Crumble
1 cup unsalted butter
1 1/2 cups flour
1 cup white sugar
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/2 tsp cloves
1/2 tsp cardamon
1 tsp salt
Method
Pre heat your oven to 180 degrees Celsius. Line a 8inch cake tin with baking paper (making sure to cut down the corners so they line flush against the curves.
Making the Cake; Make sure to have the apples prepped and set aside - peel, core and rough dice.
In an electric mixer, fit with a paddle mixer, cream the butter and sugar on high for 6-8 minutes or until pale and fluffier. Make sure to scrap down the sides of the bowl half way through the creaming process. Add one egg at a time, beating on low for 1 minutes between each. Add the vanilla along with the second egg.
In a large bowl, sift the flour, baking powder and salt. Alternate adding the yogurt with the flour mix, starting with the flour. Repeat until used up, making sure you scrap down the edges along the way. Fold in the apples and tip into the baking tin.
Making the Crumble; In a small bowl, melt the butter and then add the remaining ingredients. Mix well until incorporated and a wet sand texture forms. Sprinkle over the cake batter, ensuring the surface is completely covered.
Bake; Bake for 30-40 minutes or until a cake tester comes out clean. Remove from the oven and serve with a nice cube of butter and a dusting of cinnamon.
